This really old Mennonite favorite is easy and fund to make. Drepsleymeans little drops or dribbles. And the soup is delicious. 1 quart of beef or chicken broth
lots of cut-up parsley
salt to taste For the drepsleys:
1/2 c flour
1 egg
1/4 c milk Beat the egg, blend in the flour, then the milk. The batter must be runny. When the meat broth is boiling rapidly put a colander over it and
pour the batter through it into the broth, stirring to quicken the dribbling. Quickly put on the lid, turn the heat down to half and cook slowly for 4 minutes in the covered kettle. Take off the lid, turn off the heat,
add parsley and serve the soup immediately so that the drepps - tiny dumplings- don't absorb too much of the broth. |
